MAKING HONG KONG STYLE FRENCH TOAST AT HOME (THE BEST BREAKFAST EVER?) | SAM THE COOKING GUY

Max and I just got back from a trip to Hong Kong (just wait till you see the video! 🤯) and one of the best breakfast items we had was Hong Kong style french toast that was absolutely INSANE. Naturally, we had to make it as soon as we got home…
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00:00 Intro
1:17 Marinating Beef
2:02 Cooking Beef
2:52 Prepping Egg Mixture
3:14 Prepping Peanut Butter Bread
4:10 Coating & Frying
5:00 Serving
5:30 First Bite
5:51 Building & Coating Stuffed Toast
6:28 Frying
6:54 Serving
7:16 First Bite
7:32 Knife Winner & Outro

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if you ever wondered what the best
French toast in the world might be
you’ve come to the right
[Music]
place Max and I recently and by recently
I mean just a couple weeks ago spent two
crazy days in Hong Kong shooting a ton
of
food we ate all kinds of things the
first thing we ate was Hong Kong style
French toast two different ways one
fairly normal we’re going to show you
how to make that one the second one was
not normal in that it was stuffed with
satate beef beef sat saté beef saté beef
and was unbelievable unbelievable oh I
left something out it’s deep fried
french toast too I know that part blew
my mind it is so good what it does so we
make the saté B first get the marinade
going in it we let it sit for about an
hour then we regroup right here you
won’t really have to go anywhere and
we’ll show you how to make both of them
the simplified version there’s peanut
butter involved and then the other
version there’s sé beef involved they’re
both
stupendous that’s about a pound of
thinly sliced beef I use skirt steak you
could use flank you could use almost
anything you want and we will add the
following recipe below soy sauce brown
sugar green onion I don’t think there
was green onion in the one we had there
but I love it so it’s going in little
hit of oil some garlic little ginger
paste little cesame oil and then for
overall General tenderness to make the
beef really beautifully tender a little
baking soda that’s an old Chinese trick
not a proverb a trick a trick and now we
mix with our hand get it mixed well if
smell is any indicator of what to expect
you should be expecting a lot from this
okay this is done I’m going to let this
sit marinate now for about an hour and
then we’ll crack on well that’s a super
hot pan and that is the beef after about
uh half an hour of marinating look how
beautifully dark it got that soy sauce
just pulled right into it this pan is
just starting to smoke and that’s what
you want we’re going to cook this hot
and super fast I’ll do it in two
portions so won’t cool down the pan too
much but if it’s in the pan for more
than a minute I’m doing something wrong
little zip of oil and in we
go spread it out we’re about 25% of the
way there 50 75 and we’re there let’s
take it out stop it cooking but not
before we all enjoy little piece so
tender chance said the best beef he’s
ever
had it’s crazy tender look the
marinating and soy helped the thin slice
help but the baking soda that little
half teaspoon of baking soda to this
pound of beef remarkable of course we
have to make the egg business to dip the
French toast into three eggs a bowl and
here’s the bread we’re using and look
how beautiful it is this is milk bread
big thick slices of milk bread so let me
get this set first then we’ll deal with
the bread three eggs tiny bit of milk
little pinch of salt and we’ll beat and
since it’s Hong Kong style French toast
no Fork
Chopsticks sandwich making number one
will be peanut butter peanut butter
peanut butter no peanut butter and to
use it I will use the do you remember
this
Max yeah this was given to me by Finland
right people in Finland ches people I I
remarked on this butter spreader one
morning and before we left I was
presented with my very own I’m just
trying to make the smooth peanut butter
smoother so it doesn’t rip the bread so
we want one even layer wall to wall on
two pieces and a thin layer you don’t
have to go nuts don’t be a whack job and
put a quarter of an inch in here that’s
not necessary but wall to- wall is we go
like this we go like this then we go
like this T but one of the homeworks of
Hong Kong style French toast is Max the
deep fried before that crust no crust no
crust ad a boy I wasn’t quite certain
when he said that but it’s no crust we
can get our oil and get this one
happening well we’re all set so we take
our little beautiful stack and we dip we
want nice coating all the way around and
yes we’ll doing the sides of course give
it a second to soak in a little bit pick
it up let the excess drip off and then
carefully in We Go Gentle lovely we’re
going to give this about 2 minutes on
each side but because it’s thick we’re
also going to do the edges and you’re
looking looking for a beautiful golden
brownness let’s turn this over Lads
gentle
gentle snap I’m in love I’m in love with
a french toast all right time for the
sides this will take a little assistance
from me and the tongs what’s fun is one
of the components we use to serve this
that you’ll see in about 1 minute all
right this kid’s ready oh we will come
let it drip a bit right here put it on
this rack let me move the pan and show
you how to serve it now we go like this
our guy and our guy gets a little Pat of
butter I why wouldn’t he want a pat of
butter and then the other thing it gets
is sweetened condensed milk because
French toast always has that lovely
sweetness well this one gets it from
this look at you go on look at you well
look at this butter wow here’s what we
look like inside our layers jeez Louise
oh my gosh that’s sweet anded condensed
milk holy this is more dessert than it
is breakfast it’s as good as any french
do I’ve ever had maybe better than 95%
of the French do I’ve ever had I I don’t
know there’s something about this the
crispy outside the soft inside the
peanut butter layers the sweet and
condensed milk the butter holy God but
get ready for the real one the beef s
let’s build that and then get that in
the fryer this one’s simple just the
bread and the beef of course the egg but
so the key is we’ll pack this as much as
we can and hope it doesn’t spill out
this is looking just just fine I mean
I’m hoping the French show Gods keep it
together I’ve never made it and I
suppose there’s an argument for me
having practiced it but come on you know
what this Show’s like we’re raw and real
don’t forget we’re cutting off the crest
so these our edges get this over here
bringing the pan back and we’re dipping
and hoping our friend stays together
they have some style there that they
didn’t share with me I’ll be sad well to
be honest I actually didn’t ask so too
bad too bad for me drip excess drip
excess and we’re in same drill about 2
minutes or until golden brown then we
flip out we come and we have a
spectacular French toast stuffed saté
beef I think we’re going to be okay Lads
I think the sides are going to seal up
flipping I mean it looks like French
toast is cooked in butter but it’s not
and why do I sound like Jerry Seinfeld
he’s cooking his French toast and oil
off we come drip drip drip we’re almost
there and we’re down this one too gets a
little butter Butter’s coming your way I
think look how cute that is well shall
I that’s what I remember from Hong Kong
that’s crazy who does things they do
things like this excuse me well I don’t
take a lot of time to talk about this
because I just want to eat
it honestly oh the kids’s next door one
boy you see what makes this work is
there’s a little sweetness from the beef
but no sweetness from this you know
French toast is inherently sweet the
sweet and condensed milk on the other
one yes wouldn’t work here this though
this though is ridiculous thanks for
hanging out I don’t know why you
wouldn’t make this you only wouldn’t
make it if if you’re gluten-free and you
hate beef and what are you watching then
for thanks for watching hey we’re giving
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he